Nothing warms the soul quite like a hearty bowl of soup on a crisp autumn evening. The Mary Berry Spiced Autumn Soup is more than just a recipe; it’s a celebration of flavors that perfectly capture the essence of the season. With its unique blend of apples, orange zest, and a hint of curry, this soup not only nourishes, but it also delights your senses. Perfect for chilly nights or whenever you crave a comforting dish, this recipe has become a staple in many households.
Why you’ll love this dish
Imagine sitting down to a steaming bowl of soup that feels like a warm hug. The Mary Berry Spiced Autumn Soup is not only delicious, but it also boasts a variety of health benefits, thanks to its wholesome ingredients. This dish is quick to whip up, budget-friendly, and kid-approved—making it an excellent choice for busy weeknight dinners or cozy family gatherings.
"I made this soup for my family on a rainy autumn day, and it was a huge hit! The flavors were vibrant, and even my picky eater loved it!" – A happy home chef
The blend of spices and fresh ingredients creates a balanced meal that feels indulgent yet healthy. Whether you’re hosting friends, enjoying a family brunch, or simply taking time to indulge in a quiet night in, this soup fits the bill beautifully.
Step-by-step overview
Preparing the Mary Berry Spiced Autumn Soup is a straightforward process that anyone can master. You’ll be melting butter, chopping vegetables, simmering them gently, and blending the flavors until they meld into a velvety perfection. Follow these simple steps, and you’ll be enjoying a delightful dish that embodies the essence of autumn.
What you’ll need
Gather these items for the delicious Mary Berry Spiced Autumn Soup:
- 60g butter: Adds a rich, creamy base.
- 2 large onions, coarsely chopped: For sweetness and depth of flavor.
- 2 medium potatoes, coarsely chopped: Provides heartiness and texture.
- 2 medium carrots, coarsely chopped: Adds natural sweetness.
- 3 garlic cloves, crushed: Infuses the soup with robust flavor.
- Zest and juice of 1 orange: Brightens the dish and adds a hint of acidity.
- 2 tsp mild curry powder: Gives the soup a warm, aromatic spice.
- 1.8 litres vegetable or chicken stock: Forms the soup’s base; opt for low-sodium if desired.
- 2 x 400g cans chopped tomatoes: Adds body and tang.
- 2 eating apples, peeled and chopped: Enhances sweetness and texture.
- Salt and black pepper, to taste
- Herb croûtes, to serve: Crispy bread for an extra layer of crunch.
If you need to make any substitutions, feel free to swap the vegetables for what you have on hand or to cater to dietary needs.
Directions to follow
Here’s how to create your own batch of the Mary Berry Spiced Autumn Soup:
- In a large saucepan, melt the butter over medium heat.
- Add the coarsely chopped onions, potatoes, carrots, and crushed garlic. Cook gently for about 5 minutes until the vegetables start to soften.
- Stir in the mild curry powder and cook for an additional 1–2 minutes, allowing the spices to bloom.
- Pour in the vegetable or chicken stock, orange juice, chopped tomatoes, and diced apples. Season with salt and black pepper to taste.
- Bring the mixture to a simmer and cover. Let it cook for about 30 minutes, until the vegetables are tender.
- Remove the orange zest before blending the soup in batches until smooth.
- Return the blended soup to the pot, reheat gently, and adjust seasoning to your liking.
- Serve hot, garnished with herb croûtes.
Best ways to enjoy it
To elevate your soup experience, consider serving the Mary Berry Spiced Autumn Soup with some herb croûtes on the side. You can also pair it with a fresh salad or crunchy bread to round out the meal. For an added twist, drizzle a little cream or yogurt on top for added richness or sprinkle with fresh herbs like cilantro or parsley for brightness.
Storage and reheating tips
This soup not only tastes amazing fresh but also stores well for later enjoyment! If you have leftovers, allow the soup to cool and then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, make sure to warm it gently on the stove and give it a good stir to keep the texture creamy.
Helpful cooking tips
Here are a few tips to ensure your Mary Berry Spiced Autumn Soup turns out perfectly:
- Chop the vegetables uniformly to ensure even cooking.
- If you’d like a spicier soup, feel free to add more curry powder or a dash of cayenne pepper.
- For a smooth texture, blend the soup in batches, but be careful with the hot liquid!
- The soup’s flavor deepens over time, so it’s a fantastic make-ahead meal.
Creative twists
Feel free to get creative with your soup! You might try adding other vegetables like butternut squash or sweet potatoes for a different profile. To cater to dietary restrictions, you can easily make it vegan by using vegetable stock and leaving out any cream-based toppings. Alternatively, for added protein, toss in some cooked lentils or chickpeas.
Common questions
What is the prep time and cooking time?
Preparation typically takes about 15 minutes, with an additional 30 minutes for cooking.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a great shortcut and still taste fantastic in this soup.
Is this soup suitable for freezing?
Yes, this soup freezes well. Just be sure to let it cool completely before transferring it to freezer-safe containers.
Now you’re all set to make the Mary Berry Spiced Autumn Soup! Enjoy the warmth and comfort that this dish brings, perfect for any autumn occasion.
Mary Berry Spiced Autumn Soup
Ingredients
Base ingredients
- 60 g butter Adds a rich, creamy base.
- 2 large onions, coarsely chopped For sweetness and depth of flavor.
- 2 medium potatoes, coarsely chopped Provides heartiness and texture.
- 2 medium carrots, coarsely chopped Adds natural sweetness.
- 3 garlic cloves, crushed Infuses the soup with robust flavor.
- 1 litre vegetable or chicken stock Forms the soup's base; opt for low-sodium if desired.
- 1 zest and juice of 1 orange Brightens the dish and adds a hint of acidity.
- 2 tsp mild curry powder Gives the soup a warm, aromatic spice.
- 2 400g cans chopped tomatoes Adds body and tang.
- 2 eating apples, peeled and chopped Enhances sweetness and texture.
- Salt and black pepper, to taste For seasoning.
For serving
- Herb croûtes Crispy bread for an extra layer of crunch.
Instructions
Preparation
- In a large saucepan, melt the butter over medium heat.
- Add the coarsely chopped onions, potatoes, carrots, and crushed garlic. Cook gently for about 5 minutes until the vegetables start to soften.
- Stir in the mild curry powder and cook for an additional 1–2 minutes, allowing the spices to bloom.
- Pour in the vegetable or chicken stock, orange juice, chopped tomatoes, and diced apples. Season with salt and black pepper to taste.
- Bring the mixture to a simmer and cover. Let it cook for about 30 minutes, until the vegetables are tender.
- Remove the orange zest before blending the soup in batches until smooth.
- Return the blended soup to the pot, reheat gently, and adjust seasoning to your liking.
- Serve hot, garnished with herb croûtes.